Southern Slow Cooker Pork and Beans with Mustard Greens

2 lb Pork, cut into 1" cubes
10 large leaves of fresh mustard greens, chopped (a store bought bunch)
2 large red bell peppers (approx 3-3/4" long, 3" dia), sliced
2 large green bell peppers, (approx 3-3/4" long, 3" dia), sliced
1 medium onion (2.5" diameter), diced
2 cloves garlic, sliced
1 cup reduced sodium chicken broth
2-15.5 oz cans of Cannellini beans (white kidney beans)
2-10 oz cans Hatch diced tomatoes & green chilies w/roasted garlic,
1 Tbsp Fiesta Cajun All Seasoning (you can use less if watching your sodium)

This recipe can be seasoned any way you desire. The Cajun seasoning gives it a little "burn" and the amount I use gives a salty taste, as well. If you're not into salty burn, season appropriately.

1. Prepare vegetables: slice up the peppers, chop the onions, coarsely chop the mustard greens, and slice the garlic.
2. Prepare pork by cutting into 1 inch cubes.
3. Place the pork in a slow cooker and add the beans, tomatoes, chicken stock, garlic and Cajun seasoning. Mix well.
3. Pile the vegetables on top of the mixture.
4. Cook on high for 3 hours; Stir and then cook on low for 2 more hours.

Makes 12-1 cup servings


Serving Size: 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user DAVENOHE.